Broccoli with Mushrooms Pan
A simple, flavorful vegetable dish featuring tender mushrooms and crunchy broccoli tossed in a savory blend of spices and teriyaki sauce, perfect for a wholesome, meat-free meal.
Servings: 4 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 2 tablespoons butter For sautéing the mushrooms
- 10.5 oz mushrooms, sliced Provides a meaty texture and boosts umami
- Salt, to taste For seasoning
- 1 small head broccoli, cut into florets (about 3 cups) Main vegetable
- 1 medium onion, thinly sliced Adds flavor and sweetness
- 1 tablespoon olive oil For sautéing
- 2 cloves garlic, minced Enhances flavor
- Ground black pepper, to taste For seasoning
- 2 tablespoons teriyaki sauce Adds a flavorful glaze
- 2 tablespoons fresh parsley, chopped For garnish and flavor
- 1 medium carrot, thinly sliced Adds color and sweetness
- 1 medium bell pepper, diced For added sweetness
- 1 teaspoon Herbs de Provence Gives an aromatic flavor
- 1 tablespoon tomato paste Enriches the sauce
Instructions
Preparation
- Heat the butter in a large pan over medium heat until melted and foamy.
- Add the sliced mushrooms, sprinkle lightly with salt, and sauté for about 5–7 minutes until they release their juices, brown evenly, and become tender.
- Toss in the broccoli florets, sliced onion, olive oil, minced garlic, and a pinch of ground black pepper. Stir well to combine.
Cooking
- Drizzle the teriyaki sauce over the vegetables and continue cooking for 5–6 minutes, stirring occasionally until the broccoli is tender but still slightly crisp and bright green.
- Stir in the chopped parsley, sliced carrot, diced bell pepper, Herbs de Provence, and tomato paste. Cook for another 3–4 minutes, allowing the flavors to meld and the tomato paste to slightly caramelize.
- Taste the dish and adjust seasoning with salt and pepper if needed. Serve hot as a main or side.
Notes
Brown the mushrooms well to deepen their flavor before adding other vegetables. Use fresh herbs if possible for brightness. Keep an eye on broccoli doneness to maintain some crunch and avoid sogginess. Stir frequently in the last step to prevent the tomato paste from sticking and burning.